Vegetable Beef Pie

Name: Vegetable Beef Pie
Ingredients: Pastry for double-crust pie (9 inches); 1 pound ground beef, cooked and drained; 1 can (15 ounces) mixed vegetables, drained or 1-1/2 cups frozen mixed vegetables; 1 can (10-3/4 ounces) condensed cream of onion soup, undiluted; 1/2 teaspoon pepper

5 ingredients

3 steps

Ingredients

Pastry for double-crust pie (9 inches)
1 pound ground beef, cooked and drained
1 can (15 ounces) mixed vegetables, drained or 1-1/2 cups frozen mixed vegetables
1 can (10-3/4 ounces) condensed cream of onion soup, undiluted
1/2 teaspoon pepper

Directions

1

Line a 9-in. pie plate with bottom pastry; trim pastry even with edge. In a large bowl, combine beef, vegetables, soup and pepper. Spoon into crust.
2

Roll out the remaining pastry to fit top of pie. Place over filling; trim, seal and flute edges. Cut slits in top. Bake at 400° for 30-35 minutes or until crust is golden brown. Freeze option: Cover and freeze unbaked pie. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 400°. Place pie on a
3

; cover edge loosely with foil. Bake as directed, increasing time to 5-10 minutes or until heated through and a thermometer inserted in center reads 165°.